Avocados were a staple in my house when I was growing up. There were always avocados on our table. Sometimes there was even guacamole.

My mother didn’t need to mash them up for my father to eat them. She would merely slice them up and serve them as a side dish with his enchiladas, or whatever else was on for dinner.

When she did make guacamole, she made her own salsa. Chopping and dicing, and then grinding the ingredients in her molcajete (Nahuatl mulcazitl), a stone mortar and pestle. I watched her closely to make sure she didn’t add too many piquin chiles, which she conveniently picked from the bush that grew right outside our kitchen door. Those colorful pea-sized peppers packed a great punch and transformed whatever food they were added to into a four-alarm fire in your mouth.

I steered clear, but it didn’t seem to bother my dad. I guess it’s an acquired taste that I never acquired. And though I acquired the knowledge to make my own salsa, I didn’t inherit the need to.

Down to one as usual.

Store-bought mild salsa works fine if I choose to mash up the avocado in a ceramic bowl with a spoon. You see, my molcajete only serves to hold my aguacates. It’s not used to make guacamole or even to serve it as some Mexican restaurants do. It’s mainly an artifact, a period piece in my kitchen that I have a sentimental attachment to because it reminds me of my heritage.

When I can’t think of what to have for lunch, I end up grabbing an avocado. It’s rich, buttery taste is scrumptious in a rolled up, warm corn tortilla. Avocado enchilada or avocado taco? Who cares, it’s nutritious and delicioso.

Some recipes you might find worth trying. I think I will try the second one.

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10 thoughts on “Guacamole Day”

I spent a lot of my childhood in the Southwest and avocados were a staple in our diet as well. Here in Dallas we’re celebrating Cinco de Mayo so it is, indeed, Guacamole Day here! (My neighbor has a molcajete which she uses to make her guac. I just use a sturdy fork and elbow grease …)

Hi, Carla, I grew up in the Rio Grande Valley. Texas will always be home, though now my favorite place in Texas is Austin. We love the night life on 6th street and can’t wait to go back. So much history there, in all parts of the state. Hope you enjoyed the guacamole!

I love avocados. I spread it on bagels with cream cheese, I always order avocado rolls on sushi days and of course it’s the perfect side for corn chips . It’s light refreshing taste always takes me back to lazy summer evenings on the patio with a margherita on the rocks. Now I’m craving guacamole. 🙂

HI, J. Hope you satisfied your craving. It’s such a healthy food and so quick to prepare and eat. You hardly have to do anything to it. Some cook or bake it, which I cannot believe! Why mess with perfection?

I’ve heard that if you put them in a dark place they will ripen faster. And they do. The only problem with that is that I forget I put them there until too late. I shall have to leave myself a note on the cupboard door next time I do that!

My friend’s Nana in California used to make salsa with the mortar and pestle. That was about 30 years ago, wow. I watched her enough to learned to make it but I cheat and use a food processor to help with the chopping. My one claim to fame, Nana’s salsa.
Thanks for the story.

You did a great job making me salivate! My mom loves guacamole and made it all the time, so I associate it with love and home. Always makes me sad when I hear someone say they don’t like it! “But everyone likes guacamole!”